Pescado A La Plancha Recipe

Make salsa verde

In a medium bowl combine chopped parsley, cilantro (if using), drained capers, chopped cornichons, minced garlic and finely chopped shallot. Stir in lemon juice, Dijon mustard and red wine vinegar. Slowly whisk in 4 tbsp extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Let sit at room temperature while you cook the fish and vegetables so flavors meld.

Score and season

Pat the branzino very dry inside and out with paper towels. Using a sharp knife, make 2–3 shallow diagonal cuts through the skin and flesh on each side (helps cook evenly and prevents curling). Season the cavity and both sides generously with kosher salt (about 2 tsp total) and 1 tsp freshly ground black pepper. Drizzle about 2 tbsp olive oil over each fish and rub to coat, including inside the cavity. Stuff each cavity with a couple of lemon slices if desired.

Preheat plancha or grill pan

Heat a heavy cast-iron skillet, plancha or large grill pan over medium-high heat until smoking just begins (about 5–7 minutes). Add 1 tbsp neutral oil or a thin coat of olive oil and spread to coat the surface.

Cook skin-side down

Place the branzino on the hot surface skin-side down. Press gently with a spatula for 10–15 seconds to keep skin contact. Cook without moving for 4–6 minutes, until the skin is deeply golden and releases easily. Reduce heat to medium if the pan is burning.

Finish on the other side

Using a wide spatula, carefully flip each fish and cook 2–4 minutes more until the flesh is opaque and flakes easily when tested at the thickest part. Total cook time will be about 6–10 minutes depending on fish size. Transfer to a warm plate and let rest 2 minutes. Squeeze a little fresh lemon over the fish.

Prepare vegetables

Toss zucchini slices, red pepper quarters, onion wedges and trimmed asparagus in a bowl with 3 tbsp olive oil, 1 tsp sea salt and 1/2 tsp black pepper, coating evenly.

Grill vegetables

You can cook vegetables on the same hot plancha before or after the fish, or on a separate grill pan. Arrange vegetables in a single layer and cook over medium-high heat: zucchini 2–3 minutes per side until grill marks form, pepper 6–8 minutes turning until charred and softened, onion 4–6 minutes per side until tender, asparagus 3–5 minutes turning until bright and slightly charred. Remove to a sheet tray and keep warm.

Finish with oil and seasoning

If desired, toss the grilled vegetables with a drizzle of 1 tbsp olive oil and a pinch more salt before serving.

Arrange a bed of grilled vegetables on each plate. Place a whole branzino on top or alongside. Spoon 2–3 tbsp of caper salsa verde over each fish (or pass it family-style). Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.